Editing Malolactic fermentation (section)

===''Schizosaccharomyces'' yeast===
Several species in the genus ''[[Schizosaccharomyces]]'' use L-malic acid, and enologists have been exploring the potential of using this wine yeast for deacidifying wines instead of the traditional route of malolactic fermentation with bacteria. However, early results with ''[[Schizosaccharomyces pombe]]'' have shown a tendency of the yeast to produce off odors and unpleasant sensory characteristics in the wine. In recent years, enologists have been experimenting with a [[mutant]] strain of ''[[Schizosaccharomyces malidevorans]]'' that has so far been shown to produce less potential wine flaws and off odors.<ref name="Wine Micro"/>